Margaret Gamez’s

RAW BEET SALAD

This reminds me of my grandmamma’s cold beet salad

1 - 2 lg.  beets (or turnips or rutabagas)
1 - 2 tbsp  apple cider vinegar, to taste
1 tbsp extra virgin olive oil
¼ small  onion
optional: garlic powder to taste

In a food processor, process beets to an apple-sauce-like texture. Add remaining ingredients and mix well.

Note: This is good served up immediately, but, as with many dishes, marinating it for an hour or two (or overnight) makes it even better.